RecipesCuisine: Brazilian-inspired
25 September 2026
Updated at: 25 September 20261 min read
Pumpkin Preserve with the Skin: A Less-Waste Recipe
A spiced pumpkin preserve made with both the flesh and skin, with cinnamon and cloves for a simple, less-waste dessert.
This spiced pumpkin preserve makes use of both the flesh and the skin, turning more of the pumpkin into a smooth, gently sweetened dessert. Cinnamon and cloves give it a warming flavour that suits autumn cooking.
Cut the pumpkin into small, even cubes with the skin left on. As it simmers in the syrup, the pieces soften and the mixture thickens. Once cooled slightly, blend it to a purée as in the original recipe.
Serve a spoonful with bread, cake or ice cream, or present it in a small bowl from the Tramontina dinnerware collection. It is an easy way to make more of the whole pumpkin at home.
Recipe details
Preparation
10 min
Cooking
30 min
Serves
12 servings
Difficulty
Easy
Ingredients
1 kg pumpkin, cubed with the skin on
1 kg granulated sugar
2 cinnamon sticks
6 whole cloves
500 ml water
Method
Make the syrup:
Put the water, sugar, cinnamon sticks and cloves into a wide saucepan. Bring to the boil and stir until the sugar has dissolved.
Cook the pumpkin:
Add the cubed pumpkin and simmer over a low heat for about 30 minutes, or until the pumpkin is tender and the syrup has thickened.
Blend and serve:
Remove from the heat and allow to cool slightly. Blend to a smooth purée. Serve with bread, cake or ice cream.
